Effects of Different Drying Methods on γ-aminobutyric Acid Content in Cabbage and Its Colour
Year: 2014
Type: article
Source: Packaging and Food Machinery
Author: Wang Guang-bi
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2369449358